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Best Dishes NY Editors Ate This Week: June 9
1 year ago
Saturday, February 20, 2010
Thursday, February 18, 2010
More Good Vibes
My #2 on my wish list of places to work contacted me last night and invited me in for a trail!
Not sure what day I will be going in yet, but please send me some good vibes and lots of luck!!!
P.S. It's one of the places listed on my top 10 for 2010 (which, btw, I will be crossing off the list as I'm gonna have dinner there this Sunday. I had to book it a month ago and all I could get was a 9:30 reservation!)......hmmmmmmm, where could it be???
Not sure what day I will be going in yet, but please send me some good vibes and lots of luck!!!
P.S. It's one of the places listed on my top 10 for 2010 (which, btw, I will be crossing off the list as I'm gonna have dinner there this Sunday. I had to book it a month ago and all I could get was a 9:30 reservation!)......hmmmmmmm, where could it be???
Wednesday, February 17, 2010
Eat Your Crust
So, I had an interview yesterday. A real actual interview with no knives or cooking involved.
I'm not so sure it went very well.
The Chef was running late and I had to wait about 15-20 minutes. That didn't bother me at all - the kitchen was kind of an open kitchen style so I was able to peek in and see what was going on. The place is not actually open yet (not until March), but the cooks were all there trying to finalize and perfect what will be on the menu opening day.
So, as I am waiting, the Chef comes over and gives me 2 different slices of pizza that they are working on. "We may as well feed you if we are going to make you wait", he said. They were both really good. One was a white pizza with spinach and dill and the other was a homemade sausage pizza. I was savoring each bite. Trying to taste each herb and spice present just incase I was asked any questions on it. Is this a test?
Now for those of you who don't know, I NEVER eat my pizza crust. I just just don't. I would much rather have the "good part" with all the sauce and cheese. Yesterday, it should have crossed my mind to just eat the whole thing. Not leave anything leftover. But, I didn't.
So, the Chef comes over to start the interview and right away says, "You didn't like the pizza?" An offended face accompanied the question. "Oh, no I loved it! I just don't eat the crust of pizzas", I said.
I should have just excused myself right then and there. The interview continued. And it followed with a meeting with the sous chef (who asked me the same horrifying "you didn't like the pizza???" question).
About 40 minutes later, the interview concluded . "We will be in touch with you in the next day or 2".
Swing and a miss!
While I think I answered the questions quite well, I think the pizza thing really hurt me. I mean, the crust is a really important part!! Most people actually judge the quality of the pizza by it's crust.
Do I think will get an offer? Probably not.
Next time, eat your crust.
I'm not so sure it went very well.
The Chef was running late and I had to wait about 15-20 minutes. That didn't bother me at all - the kitchen was kind of an open kitchen style so I was able to peek in and see what was going on. The place is not actually open yet (not until March), but the cooks were all there trying to finalize and perfect what will be on the menu opening day.
So, as I am waiting, the Chef comes over and gives me 2 different slices of pizza that they are working on. "We may as well feed you if we are going to make you wait", he said. They were both really good. One was a white pizza with spinach and dill and the other was a homemade sausage pizza. I was savoring each bite. Trying to taste each herb and spice present just incase I was asked any questions on it. Is this a test?
Now for those of you who don't know, I NEVER eat my pizza crust. I just just don't. I would much rather have the "good part" with all the sauce and cheese. Yesterday, it should have crossed my mind to just eat the whole thing. Not leave anything leftover. But, I didn't.
So, the Chef comes over to start the interview and right away says, "You didn't like the pizza?" An offended face accompanied the question. "Oh, no I loved it! I just don't eat the crust of pizzas", I said.
I should have just excused myself right then and there. The interview continued. And it followed with a meeting with the sous chef (who asked me the same horrifying "you didn't like the pizza???" question).
About 40 minutes later, the interview concluded . "We will be in touch with you in the next day or 2".
Swing and a miss!
While I think I answered the questions quite well, I think the pizza thing really hurt me. I mean, the crust is a really important part!! Most people actually judge the quality of the pizza by it's crust.
Do I think will get an offer? Probably not.
Next time, eat your crust.
Saturday, February 13, 2010
Firsts
First trail under my belt. First job offer in my new career!
No decisions yet. Meeting with another Chef next week for a new restaurant opening up in the next few weeks. Also trying to arrange a few more trails but we will see.
Trailing was not nearly as scary as I thought it was going to be. Although I must admit I was put completely at ease when I walked into the kitchen and heard, "Hi, Beth!" I turned around and it was a former student from school who was a level ahead of me, but in the same kitchen rotation as I was in the restaurant at school, so I worked a lot with him when I was in level 5. It was nice seeing a familiar face and almost made me feel just like I was in school again and it calmed my nerves.
Now I think trailing is fun. How long can I put off getting a job so I can just trail in a bunch of kitchens and get to see different things????
:-)
No decisions yet. Meeting with another Chef next week for a new restaurant opening up in the next few weeks. Also trying to arrange a few more trails but we will see.
Trailing was not nearly as scary as I thought it was going to be. Although I must admit I was put completely at ease when I walked into the kitchen and heard, "Hi, Beth!" I turned around and it was a former student from school who was a level ahead of me, but in the same kitchen rotation as I was in the restaurant at school, so I worked a lot with him when I was in level 5. It was nice seeing a familiar face and almost made me feel just like I was in school again and it calmed my nerves.
Now I think trailing is fun. How long can I put off getting a job so I can just trail in a bunch of kitchens and get to see different things????
:-)
Thursday, February 11, 2010
Top 10 for 2010
It may be a little late given that we are halfway through the month of February, but here is a list of top 10 places I want to eat this year (and one has already been crossed off the list!).
In no particular order:
1) Blue Hill at Stone Barns (check! Wonderful 8 course graduation dinner here which included a peek into the kitchen too!) BUT, the menu is seasonal based on what is fresh each month so maybe I should go monthly????
2) Maialino
3) WD-50
4) Marea
5) Locanda Verde
6) Marlow & Sons
7) Rayuela
8) Perilla
9) Daniel
10) Corton
In no particular order:
1) Blue Hill at Stone Barns (check! Wonderful 8 course graduation dinner here which included a peek into the kitchen too!) BUT, the menu is seasonal based on what is fresh each month so maybe I should go monthly????
2) Maialino
3) WD-50
4) Marea
5) Locanda Verde
6) Marlow & Sons
7) Rayuela
8) Perilla
9) Daniel
10) Corton
Tuesday, February 9, 2010
Ahhhhh!
I got my first trail!!!
For those of you saying "what is a trail", let me explain. In the culinary world, interviews as we know them don't always happen, but before anyone will hire you, you always come in for a "trail". Basically, you come in for prep and stay through service and do everything you are told.....from chopping, slicing, maybe helping during service. I will be going in later in the week for dinner service.
This is my FIRST trail in my career. I'm NERVOUS. I have no idea what to expect. My school tells us that in addition to prepping and stuff, students have been asked to make things on the fly for the Chef. This is what I hope does NOT happen. I will die from nerves!
Anyway, I'm still setting it up, but should be going later in the week. Keep your fingers crossed for me! While this place is not my #1, it's still a really good restaurant, and being my first trail I have no idea what to expect so the anxiety is killing me :-)
For those of you saying "what is a trail", let me explain. In the culinary world, interviews as we know them don't always happen, but before anyone will hire you, you always come in for a "trail". Basically, you come in for prep and stay through service and do everything you are told.....from chopping, slicing, maybe helping during service. I will be going in later in the week for dinner service.
This is my FIRST trail in my career. I'm NERVOUS. I have no idea what to expect. My school tells us that in addition to prepping and stuff, students have been asked to make things on the fly for the Chef. This is what I hope does NOT happen. I will die from nerves!
Anyway, I'm still setting it up, but should be going later in the week. Keep your fingers crossed for me! While this place is not my #1, it's still a really good restaurant, and being my first trail I have no idea what to expect so the anxiety is killing me :-)
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